JesseEatzThe ultimate San Diego street food staple featuring tender grilled carne asada, crispy golden fries, and creamy guacamole wrapped in a giant flour tortilla.
In a large bowl, whisk together olive oil, minced garlic, lime juice, orange juice, cumin, and oregano. Add the sliced steak and toss to coat. Let marinate for at least 30 minutes.
Marinate for up to 4 hours for the best flavor penetration.
Preheat your oven or air fryer and cook the french fries according to package directions until they are extra crispy.
Extra crispy fries prevent the burrito from getting soggy.
Heat a large cast-iron skillet or griddle over high heat. Sear the marinated steak in batches until deeply browned and cooked through, about 3-4 minutes per side. Set aside to rest.
Don't crowd the pan so you get a good crust on the meat.
Warm the flour tortillas on the griddle until soft and pliable.
A warm tortilla is less likely to tear during rolling.
Assemble the burritos by layering the carne asada, crispy fries, shredded cheeses, guacamole, and sour cream in the center of each tortilla.
Fold the sides in and roll tightly. Place the rolled burrito back on the hot griddle for 1 minute per side to seal the seam and melt the cheese.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.